"Thomas Jefferson, the third president of the United States, is often credited with popularizing macaroni and cheese, and French cuisine in general, in the country. However, it was actually enslaved chef James Hemings, who, through his skills and labor, enabled Jefferson to serve fine French cuisine, including macaroni and cheese, to his guests, writes Anela Malik, author of American Soul: The Black History of Food in the United States (National Geographic, $40)."
"INGREDIENTS: 1 pound elbow macaroni 4 tablespoons unsalted butter, divided 3 tablespoons all-purpose flour 1 1/2 teaspoons garlic powder 1 teaspoon mustard powder 1 teaspoon onion powder 1 teaspoon smoked paprika 1 teaspoon freshly ground black pepper Pinch of nutmeg 3 cups whole milk 1 (12-ounce) can evaporated milk 6 ounces smoked Gouda, shredded 8 ounces extra-sharp cheddar, shredded 8 ounces Gruyere, shredded"
Macaroni and cheese rose to prominence in the United States through the culinary labor of enslaved chef James Hemings, whose French training enabled the serving of fine French dishes. Hemings trained in France for three years, returned to work for Thomas Jefferson when he was Secretary of State, and was considered one of the best-trained chefs in America. Hemings received his freedom in 1796 only after training another household member to cook. Historical records show macaroni and cheese was served frequently at Monticello, and Jefferson imported dozens of pounds of macaroni between the 1790s and his death in 1826. A classic macaroni and cheese recipe and ingredient list are provided.
Read at www.mercurynews.com
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